Description

These Blackberry Turnovers feature flaky puff pastry filled with a sweet-tart blackberry compote. Golden, crisp, and easy to make, they’re a perfect handheld dessert or breakfast treat.

Ingredients

2 sheets puff pastry, thawed

2 cups fresh or frozen blackberries

1/3 cup granulated sugar

1 tablespoon cornstarch or tapioca starch

1 tablespoon lemon juice

1/2 teaspoon vanilla extract (optional)

1 egg, beaten (for egg wash)

Coarse sugar for sprinkling (optional)

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out puff pastry into a rectangle and cut into 5×5-inch squares.
In a bowl, toss blackberries with sugar, lemon juice, cornstarch, and vanilla extract if using.
Spoon a small amount of filling onto half of each pastry square, leaving a border.
Brush edges with egg wash, fold into triangles, and seal with a fork.
Place turnovers on the prepared sheet, brush tops with more egg wash, and sprinkle with coarse sugar.
Cut a small slit on top of each turnover to vent.
Bake for 18–20 minutes until golden and puffed. Let cool slightly before serving.

Notes

Use drained thawed frozen blackberries to prevent sogginess.

Seal edges firmly and vent to avoid leaks.

Add orange zest or spices like cinnamon for extra flavor.

Top with glaze or ice cream for a dessert twist.

Freeze unbaked turnovers and bake straight from frozen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 turnover
Calories: 210
Sugar: 10g
Sodium: 130mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg